Simple Lemon Tart | THM: S, Keto, GF

It’s no secret that Lemon is one of my favorite flavors (I have a round-up of all my favorite Lemon recipes here), but as much as I love making cakes look fancy, sometimes simple is best! This Simple Lemon Tart showcases just how delicious a minimal amount of work and ingredients can be.

A light dusting of Lakanto’s 2:1 Powdered Monkfruit Sweetener, and this Simple Lemon Tart turns into a beautiful dessert to serve guests! If you have the time to make something even more impressive, you could even pretty it up with swirls of whipped cream that are topped with blueberries, strawberries, and kiwifruit! It’s a Spring-time beauty that’s just as lovely dressed up or down. 

Just how basic is this Simple Lemon Tart?

Let’s take a look at the ingredients:

Crazy, right?!

It’s all in how you put it together.

The simpleness of this recipe really shows off the lemon flavor. It’s quite tangy (just the way I like it!), but if you want to mellow it out a little, you can add whipped cream to the top or serve it with sweet strawberries and blueberries. 

Interested in some or Lakanto’s Powdered Monkfruit Sweetener to dust the top of this Lemon Tart? You can use the Coupon Code: northernnester to save 15% OFF your entire order. 🙂

Yield: 8-10 servings

Simple Lemon Tart | THM: S, Keto, GF

Simple Lemon Tart | THM: S, Keto, GF

This Simple Lemon Tart showcases just how delicious a minimal amount of work and ingredients can be! A THM S with no special ingredients. Keto, and GF.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol or Lakanto's Classic 1:1 Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 1/4 tsp mineral salt
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • FILLING:
  • 3 large eggs
  • 3 egg yolks
  • 1 cup xylitol or Lakanto's Classic 1:1 Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 3/4 cup lemon juice
  • pinch of mineral salt
  • 6 tbsp cold butter, cubed
  • OPTIONAL GARNISH:
  • low-carb Confectioner's "Sugar" such as Swerve or Lakanto's 2:1 Powdered Monkfruit Sugar Substitute

Instructions

  1. Preheat oven to 350 F.
  2. To make the crust, melt butter, sweetener, and salt together until sweetener is dissolved. Remove from heat. Stir in almond and coconut flours. Press mixture into a 9" pan (I used a spring-form pan, but you can also use a tart pan or baking dish). Prick all over with a fork. Bake for 10-12 minutes or until golden.
  3. Reduce heat to 325 F.
  4. To make the filling, whisk together eggs, egg yolks, sweetener, lemon juice, and salt in a heavy saucepan over medium heat until well blended. Add butter, whisking constantly, so you don't end up with scrambled egg bits. Pour filling over the crust when the mixture has thickened enough to coat the back of a spoon. Bake for 8-10 minutes, or until set. Cool.
  5. Optional: Dust with a low-carb sweetener, whipped cream, and/or berries.

 

10 Trim Healthy Mama Lemon Recipes

After pumpkin and apple in Fall, and peppermint and gingerbread in Winter, there are few flavors that scream SPRING! more than lemon and berries!

Known for its ability to aid in weight loss, boost the immune system, regulate blood pressure, and improve digestion, there are a host of good reasons to treat yourself to some lemon-y goodness! 

This round-up of 10 Trim Healthy Mama Lemon recipes features some of my all-time favorite desserts and snacks. From muffins, cakes, and mousse to sippers, curds and bars, lemon is a refreshing flavor that does not go out of style. 

Here are 10 Trim Healthy Mama Lemon recipes to indulge in, guilt-free. 

Lemon Yogurt Cake (S)

This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!

Lemon Coconut Bars (S)

These Lemon Coconut Bars are an easy and delicious low-carb baked good that only takes a few minutes to prepare. Keto and THM S friendly. No special ingredients.

Pavlova with Lemon Curd and Berries (S)

This is a perfect THM S dessert to make if you have an overabundance of eggs. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle.

Lemon Raspberry Mousse Cake (S)

You would never believe that this stunning Lemon Raspberry Mousse Cake is sugar-free, low-carb, gluten-free and Trim Healthy Mama-friendly! Sometimes things that look and taste too good be true….aren’t!

Lemon Mousse (S or FP)

Lemon Mousse is a light and refreshing Trim Healthy Mama-friendly dessert that’s full of protein. Low in fat and carbs, you can enjoy this lemon mousse as a Fuel Pull or an S by garnishing with whipped cream.

Luscious Lemon Squares (S)

These luscious lemon squares are the perfect way to use up all your leftover egg yolks! This recipe calls for 7 of them (plus 2 whole eggs)! A THM S dessert.

Lemon Poppy Seed Muffins (S)

Rohnda’s Lemon Poppy Seed Muffins are the best Trim Healthy Mama-friendly muffins I’ve ever had! An S muffin without any special ingredients, these will be a staple in your home.

Southern Shrinking Sweet Tea ‘Shine (Sipper)

This Shinker/Moonshine combo tastes just like Southern Sweet Tea! A Trim Healthy Mama Fuel Pull, you can refresh yourself with it this Summer, all day long.

Lemon Raspberry Cheesecake (S)

This Raspberry Lemon Cheesecake is sure to please! It’s creamy, smooth, not too sweet and not too sour. Feminine and fruity, this low-carb, sugar-free, gluten-free THM S dessert will surely be appreciated!

Lemon Blueberry Mug Cake (S)

This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It’s light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert.

Lemon Blueberry Mug Cake | THM: S, Keto, GF

This Lemon Blueberry Mug Cake is the perfect way to welcome Spring! It’s light and fluffy, and exploding with flavor. Warm blueberries encased in a lemony sponge burst with sweetness in each bite!

Garnished with whipped cream or a dusting of Swerve Confectioner’s sugar, this Lemon Blueberry Mug Cake is even fancy enough to serve to company. It’s a treat that works well for special diets, too, as it’s a THM S that’s gluten-free, keto, and can easily be made dairy free by replacing the teaspoon of butter with coconut oil. 

Initially, I tried making this Lemon Blueberry Mug Cake with a greater amount of coconut flour to cut down on the caloric density of the almond flour, but the texture felt gritty in the mouth. I reworked the ratio of wet to dry ingredients, and was able to use just two tablespoons of almond flour and half a tablespoon of coconut flour for a fluffy cake texture that doesn’t feel heavy or greasy. 

If you’re an even crazier lemon fanatic than I am, you can add lemon zest to this recipe, and even a quarter teaspoon of Baobab powder to enhance the citrus-y taste (and Vitamin C!).  

I used frozen blueberries in this recipe, but fresh work too. Use raspberries, black raspberries, cranberries, chopped up strawberries, or a combination of them for different twist! 

Since healthy fats are the star of this Lemon Blueberry Mug Cake, you can garnish it with a squirt of whipped cream and not worry about crossing fuels. 

Yield: 1 serving

Lemon Blueberry Mug Cake | THM: S, Keto, GF

Lemon Blueberry Mug Cake | THM: S, Keto, GF

This Lemon Blueberry Mug Cake is a refreshingly fruity change from chocolate mug cakes! It's light and fluffy, and exploding with flavor. 3 minutes to make. No special ingredients in this gluten-free, Keto, Trim Healthy Mama S dessert.

Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes

Ingredients

  • 1 tsp butter (coconut oil, if dairy-free)
  • 1 egg
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1 tbsp lemon juice
  • 1/2 tbsp coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp lemon extract
  • pinch of mineral salt
  • 12-15 blueberries

Instructions

  1. Whisk butter, egg, sweetener, and lemon juice together in a mug. Stir in coconut flour, almond flour, n baking powder, lemon extract, and mineral salt until smooth. Stir in blueberries. Microwave for 1 - 1 1/2 minutes, or until cooked through.
  2. Optional: garnish with Swerve Confectioner's sugar, or whipped cream.

Notes

You can use fresh or frozen blueberries (or any berry) in this Lemon Cake.

Gentle Sweet can be substituted for xylitol in half the amount, or Super Sweet in a quarter of the amount.

Want to make a bigger Lemon Cake?

Try this favorite on for size!

Lemon Yogurt Cake

Rohnda’s Lemon Poppy Seed Muffins | THM: S, Keto, GF, DF

I feel spoiled rotten. Really. Do you all know Rohnda? She’s the incredible food photographer behind the Trim Healthy Mama Cookbook and Trim Healthy Table!

All those gorgeous photos? She took ’em all. And do you know what she’s done with equal impressiveness? Create Trim Healthy Mama-friendly recipes. You’ve probably made Rohnda’s Ranch Dressing from the first cookbook – that’s her genius.

And so are these: Rohnda’s Lemon Poppy Seed Muffins.

Rohnda is shutting down her blog, simplifying her life, and out of the kindness of her heart, she parted her treasured recipes between several Trim Healthy Mama bloggers so the whole THM community could still have access to them. I am the lucky recipient of Rohnda’s Lemon Poppy Seed Muffins!

I am not kidding when I say the Rohnda’s Lemon Poppy Seed Muffins are the best THM-friendly muffins I have ever had. Oh yes, I love my Pumpkin Muffins with Maple Whipped Cream Topping, my Zucchini Cinnamon Muffins, and my Cinnamon Roll Muffin in A Mug, but these… Wow! I had one warm, straight from the oven, and it was amazing!

No need to wait until the next day to enjoy them.

No aftertaste or cooling effect.

Just a tender, lemon-y, low-carb, gluten-free muffin that doesn’t even contain any dairy (unless you make the glaze, which is totally optional)!

I hope you’ll give Rohnda’s Lemon Poppy Seed Muffins a try. You don’t even need any special ingredients to whip them up!

(Thank you, Rohnda, for not burying your recipes with your blog; I’m so honored you let me share this gem!)

Yield: 12 servings

Rohnda’s Lemon Poppy Seed Muffins | THM: S

Rohnda’s Lemon Poppy Seed Muffins | THM: S

Rohnda's Lemon Poppy Seed Muffins are the best Trim Healthy Mama-friendly muffins I've ever had! An S muffin without any special ingredients, these will be a staple in your home.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 eggs
  • 3/4 cup xylitol
  • zest from 2 fresh lemons
  • 1/2 cup lemon juice
  • 2 tsp lemon extract
  • 1/3 cup coconut oil, melted
  • 1 1/2 cups almond flour
  • 1/4 cup golden flax meal
  • 1/4 cup coconut flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 tablespoon of poppy seeds
  • GLAZE:
  • 4 oz cream cheese
  • a doonk of stevia
  • juice from one lemon
  • 1/2 tsp lemon extract

Instructions

  1. Preheat oven to 350 F. Line 12-cup muffin tin with parchment liners.
  2. Blend together eggs, 3/4 cup xylitol (or use half the amount in Gentle Sweet), lemon zest, lemon juice, lemon extract, and melted the coconut oil until smooth.
  3. In a separate bowl, stir almond flour, flax meal, coconut flour, baking powder, and salt together. Add dry ingredients to wet and blend just until fully mixed. Stir in poppy seeds. Pour into 12 paper-lined or greased muffin tins.
  4. Bake at 350F for 30 minutes.
  5. To make the glaze, heat cream cheese enough to soften. Add the rest of the glaze ingredients and whip until smooth. Put in a zip-lock back and snip one corner to “drizzle” over warm muffins.

Notes

Don't care for poppy seeds? Just leave 'em out!

Looking for more lemony Trim Healthy Mama eats? These are my other favorites!

Lemon Raspberry Mousse Cake | THM: S  

Lemon Coconut Bars | THM: S

Lemon Yogurt Cake | THM: S

Lemon Mousse | THM: FP

Luscious Lemon Squares | THM: S

Raspberry Lemon Cheesecake | THM: S

Pavlova With Lemon Curd And Berries | THM: S 

Lemon Raspberry Mousse Cake | THM: S

This month, I celebrate 5 years of being on the Trim Healthy Mama plan (you can read my testimony here)

…so I made a Lemon Raspberry Mousse Cake to celebrate!

I am continually amazed that I can eat foods this delicious and with negatively affecting my blood sugar.

I hope to write more about the things I’ve learned over the last 5 years on THM in another post soon, but let’s just get straight to this Lemon Raspberry Mousse Cake, shall we?!

For the cake layers, I simply doubled my Lemon Yogurt Cake recipe, baked it in two 9″ round baking pans, and cut each one in half horizontally. That lemon cake recipe is truly one of my favorite THM-friendly cakes, and it tickles me to see that you’ve all enjoyed it just as much!

The pretty pink raspberry mousse is also made without any special ingredients:

  • raspberries
  • sweetener (I used xylitol, but you can also use Gentle Sweet in half the amount)
  • gelatin
  • cream cheese
  • whipping cream

A simple white coat of naturally sweetened whipped cream encases the whole cake.

A couple of well-placed raspberries (clusters of odd numbers are visually appealing in gardening, home decorating, and cake decorating!) with a few sprigs of mint are all that’s needed for an elegant garnish.

This Lemon Raspberry Mousse Cake is a little more involved because of the layers, but the cake and mousse recipes themselves are about as easy as it gets! No special ingredients or baking experience required to pull off this thing of beauty!

Lemon Raspberry Mousse Cake is the perfect dessert to serve at Easter, for Mother’s Day, or anytime you want to introduce someone to your “diet!”

Cake for breakfast and lose weight?!

You bet!

Yield: 16-20 servings

Lemon Raspberry Mousse Cake | THM: S

Lemon Raspberry Mousse Cake | THM: S

You would never believe that this stunning Lemon Raspberry Mousse Cake is sugar-free, low-carb, gluten-free and Trim Healthy Mama-friendly! Sometimes things that look and taste too good be true....aren't!

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 4 hours 5 minutes
Total Time 5 hours

Ingredients

  • CAKE:
  • 1 1/2 cups xylitol (OR 3/4 cup Gentle Sweet)
  • 1 1/2 cups Greek yogurt (any fat)
  • 6 eggs
  • 3/4 cup melted butter
  • 2 tsp lemon extract
  • 2/3 cup almond flour
  • 2/3 cup coconut flour
  • 2/3 cup golden flaxseed meal
  • 4 tsp baking powder
  • 1 tsp mineral salt
  • Optional: zest of one lemon
  • MOUSSE
  • 1 Tbsp gelatin
  • 2 cups raspberries, frozen
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 4 oz. cream cheese softened
  • 1 cup whipping cream
  • WHIPPED CREAM FROSTING
  • 1 1/2 cup whipping cream
  • 3 Tbsp xylitol (OR 1 1/2 Tbsp Gentle Sweet)
  • GARNISH
  • fresh raspberries
  • mint leaves

Instructions

  1. Preheat oven to 350 F. Line two 9" round baking pans with parchment paper and grease the sides.
  2. In a large bowl or stand mixer, beat sweetener, yogurt, eggs, melted butter, lemon extract, and optional lemon zest together for 2-3 minutes or until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal (OR use 2 cups of Trim Healthy Mama Baking Blend instead of these 3 ingredients), baking powder, and salt together. Add to wet ingredients and stir until well-combined.
  4. Pour into prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick comes out clean. Cool completely. Slice each cake in half horizontally so you have 4 cake layers.
  5. To make the mousse filling, bring berries and sweetener to a boil in a saucepan until they become liquid. In the meantime, soften gelatin in another dish by pouring 1/4 cup of water over the top of the powder. Set aside. Remove berries from heat and press through a fine sieve or cheesecloth. Return to stove and stir in the softened gelatin until completely dissolved. Remove from heat and cool slightly. Beat in cream cheese. Beat whipping cream in a separate bowl and fold into berry mixture. Chill in the fridge for an hour or 2 until thick enough to spread onto cake.
  6. To assemble the dessert, place the first cake layer on a serving plate. Carefully spread on 1/3 the mousse. Repeat 2 more times, ending with 4th cake layer on top.
  7. Beat whipping cream and sweetener together until stiff. Pipe or spread onto sides of the cake. Refrigerate until ready to serve. Garnish with fresh berries and mint before serving.

Lemon Coconut Bars | THM: S

You know those lemon bars with the shortbread-like crust, lemony filling, and a dust of icing sugar on top? That’s the recipe that inspired these Lemon Coconut Bars and I’ve got to tell you – I love this low-carb, gluten-free, sugar-free, dairy free (if you use coconut oil instead of butter) keto and Trim Healthy Mama-friendly version just as much!

This Lemon Coconut Bars could not be more simple. The “shortbread” crust is made from just 3 ingredients:

Normally, I don’t like to use straight almond flour in my baking recipes, since it’s quite calorie dense. However, this Lemon Coconut Bar recipe produces 28-30 bars, so it’s really not that much almond flour per serving. Besides, the crust is perfectly shortbread-like this way!

An easy-peasy filling is made by beating together:

Sprinkle on some flaked coconut and….

voila!

Lemony bars that are perfect for a snack or dessert.

Store them in an air-tight container and keep them in the fridge or freezer.

Yield: 28-30 servings

Lemon Coconut Bars | THM: S

Lemon Coconut Bars | THM: S

These Lemon Coconut Bars are an easy and delicious low-carb baked good that only takes a few minutes to prepare. Keto and THM S friendly. No special ingredients.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1/3 cup butter
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 2 cups almond flour
  • 4 eggs
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 1/2 cup lemon juice
  • 1 tsp baking powder
  • 3/4 cup flaked coconut

Instructions

  1. Pre-heat oven to 350 F.
  2. In a medium saucepan, melt butter and first amount of sweetener together. Remove from heat and stir in almond flour. Pat mixture into 9x13" baking dish. Bake for 12-15 minutes, or until golden.
  3. Meanwhile, beat eggs, the second amount of sweetener, lemon juice, and baking powder together. Pour over crust. Sprinkle flaked coconut evenly over top. Return to oven and bake for 20-25 minutes or until golden. Cool completely.
  4. Cut into 28-30 bars. Store in an air-tight container in the fridge or freezer.

Lemon Yogurt Cake | THM: S

Along with Chicago style popcorn, apple turnovers, and my Grandma’s cookies, my other great weakness is Costco’s Lemon yogurt cake.

Silly, but true!

If it’s in the house, I cannot resist it, and once I start going, I can’t stop. Unfortunately, it’s terribly unhealthy, but that fact was the catalyst for creating a Trim Healthy Mama-friendly Lemon Yogurt Cake that I can enjoy without expansion. 😀

This recipe for Lemon Yogurt Cake is equally moist and lemon-y, but it’s low in carbs, gluten-free, sugar-free, and high in protein. To keep it from being too calorie-dense, I used a combination of almond flour, coconut flour, and golden flaxseed meal instead of almond flour alone. Alternatively, you could use 1 cup of Trim Healthy Mama Baking Blend instead of the no-special-ingredient mix.

My kids call this Lemon Yogurt Cake “Costco Cake,” because it really does taste like our bulk store favorite! It’s pound cake-like in texture, but unlike traditional pound cake, it’s harder to over-do it because this version is so high in protein that you’ll feel plenty satisfied after one piece!

This Lemon Yogurt Cake is delicious on its own , but I like it even better with whipped cream and berries for a pretty, easy dessert.

Lemon Yogurt Cake is a Trim Healthy Mama S dessert because it’s a great source of protein, high in healthy fats, and low in carbs.

Yield: 9-12 servings

Lemon Yogurt Cake | THM: S

Lemon Yogurt Cake | THM: S

This delicious Lemon Yogurt Cake is a Trim Healthy Mama-friendly S dessert or snack that pairs perfectly with whipped cream and berries!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3/4 cup xylitol
  • 3/4 cup Greek yogurt (any fat)
  • 3 eggs
  • 1/2 cup melted butter
  • 1 tsp lemon extract
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup golden flaxseed meal
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • Optional: zest of one lemon

Instructions

  1. Preheat oven to 350 F. Grease an 8x8" baking pan.
  2. In a large bowl or stand mixer, beat xylitol, yogurt, eggs, melted butter, lemon extract, and optional lemon zest together for 2-3 minutes or until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well-combined. Pour into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick comes out clean. Cool completely before serving.

 

Lemon Mousse | THM: S or FP

Lemon Mousse is a deliciously tangy Trim Healthy Mama-friendly dessert that’s a fresh change from the chocolate variety (though I am convinced one can never have too many chocolate desserts…like Buckeye Brownies, for example).

This Lemon Mousse is light, creamy, and full of protein; perfect for garnishing with sweet berries. As far as flavor is concerned, I think blueberries and strawberries work best as a garnish here since they are sweeter than raspberries and provide a nice contrast to the lemony tang.

This recipe is a bit unique in that it’s technically a Fuel Pull dessert, because it contains less than 5 grams of fat in a serving. However, whole eggs are considered an S ingredient because of the fat in the yolk. One egg is used in this whole recipe as a binder, for color, and for protein. The recipe will still work if you leave it out because gelatin is what actually sets the mousse, so if you want a true Fuel Pull dessert, skip the egg; if you want a true S dessert, pile on some whipped cream to increase your fat intake!

Just Gelatin, Great Lakes brand or Knox work equally well in setting this mousse. You can use freshly squeezed lemon juice if you like, or, if you’re in a time crunch like I was, Santa Cruz lemon juice in a bottle works wonderfully, too.

If you don’t care for the coconut flavor the oil lends to the mousse, you can substitute with extra virgin olive oil or MCT oil instead.

This Lemon Mousse is a pretty frugal dessert (or breakfast, if you’re like me….), since it doesn’t contain any special ingredients. All you need:

This recipe is a great make-ahead treat you can enjoy all week long. Portion into 5-6 serving bowls, cover with plastic wrap, and keep them in the fridge until needed.

Yield: 5-6 servings

Lemon Mousse | THM: S

Lemon Mousse | THM: S

Lemon Mousse is a light and refreshing Trim Healthy Mama-friendly dessert that's full of protein. Low in fat and carbs, you can enjoy this lemon mousse as a Fuel Pull or an S by garnishing with whipped cream.

Prep Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 2 tsp powdered gelatin
  • 6 Tbsp water, divided
  • 2/3 cup xylitol (OR 1/3 cup Gentle Sweet)
  • 1/2 cup lemon juice
  • 1 Tbsp coconut oil (or olive, or MCT oil)
  • 1 large egg
  • 1 1/3 cups Greek yogurt

Instructions

  1. Put 3 Tbsp of water in a bowl and sprinkle gelatin on top. Let it soften and absorb for 5 minutes.
  2. In a saucepan, whisk together remaining 3 Tbsp of water, xylitol, lemon juice, oil, and egg until well combined. Over medium-low heat, whisk mixture constantly until hot, about 7 minutes. Whisk in gelatin and stir until completely dissolved.
  3. Remove lemon mixture from heat, pour into a bowl, and cool to room temperature. Whisk in yogurt. Pour into 6 dessert bowls. Chill for 3 hours, or until set.
  4. Garnish with berries, or whipped cream if desired.

Notes

Garnishing this dessert with whipped cream will give you a solid S instead of a Fuel Pull.

Can’t get enough lemon flavor? You might enjoy these Trim Healthy Mama-friendly recipes too!

Luscious Lemon Squares | THM: S

Raspberry Lemon Cheesecake | THM: S

Pavlova with Lemon Curd and Berries | THM: S

Shrinking Southern Sweet Tea ‘Shine | THM Sipper (GGMS/Shrinker combo)

 

Luscious Lemon Squares | THM: S

One of my favorite Trim Healthy Mama-friendly E meals are the Trim Healthy Pancakes on page 259 of the Trim Healthy Mama Cookbook. I prefer using farm fresh eggs over egg whites in a carton for this recipe, but that leaves me with a lot of left over yolks. All those sunny yolks and a bowl full of lemons on my counter inspired these luscious lemon squares – a THM S dessert that uses 7 yolks (plus 2 whole eggs)!

These squares have definitely become my favorite way to use up the healthy fat of an egg! Made with no special ingredients, you probably have everything on hand to whip up these lemon-y treats today! All you need are a pile of leftover yolks and two whole eggs, sweetener (I used xylitol, but you could use Gentle Sweet in half the amount), butter, heavy cream, a pinch of sea salt, almond flour, and fresh or bottled lemon juice (I used Santa Cruz lemon juice for the filling and fresh lemons for the garnish).

Yield: 9 servings

Luscious Lemon Squares | THM: S

Luscious Lemon Squares | THM: S

These luscious lemon squares are the perfect way to use up all your leftover egg yolks! This recipe calls for 7 of them (plus 2 whole eggs)! A THM S dessert.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • CRUST
  • 1/4 cup butter
  • 1 Tbsp xylitol
  • 1 1/4 cup almond flour
  • LEMON FILLING
  • 7 yolks + 2 whole eggs
  • 1/2 cup xylitol
  • pinch of sea salt
  • 2/3 cup lemon juice
  • 4 Tbsp butter
  • 3 Tbsp heavy cream
  • WHIPPED CREAM TOPPING
  • 3/4 cup whipping cream
  • 1 1/2 Tbsp xylitol

Instructions

  1. Preheat oven to 350 F.
  2. To make the crust, melt butter and 1 Tbsp of xylitol together in a saucepan until sweetener is completely dissolved. Remove from heat and stir in almond flour. Pat into 8x8" baking dish. Bake at 350 for 10-12 minutes, or until golden.
  3. To make the lemon filling, whisk eggs, yolks, xylitol, sea salt, and lemon juice together in a saucepan. Cook, stirring constantly, over medium heat until mixture thickens and top is foamy. Whisk in butter. Remove from heat and gently stir in heavy cream with a spatula to avoid creating air bubbles. Pour filling over crust. Bake at 350 for 5-7 minutes, or until center jiggles just slightly. Cool completely.
  4. To make the whipped cream topping, beat whipping cream and sweetener together until stiff peaks form. Spread over lemon squares. Optional: garnish with lemon slices.

Raspberry Lemon Cheesecake | THM: S

Looking for a guilt-free Mother’s Day gift to give a Trim Healthy Mama in your life? This Raspberry Lemon Cheesecake is sure to please! It’s creamy, smooth, not too sweet and not too sour. Feminine and fruity, this low-carb, sugar-free, gluten-free THM S dessert will surely be appreciated!

Made with no special ingredients, you probably have everything on hand to whip it up today! I used xylitol to sweeten this cheesecake, but you can halve the sweetener measurement and use Gentle Sweet (or an equivalent) instead, if you prefer.

If you don’t have fresh lemons on hand, 2 Tbsp of bottled lemon juice (I used Santa Cruz lemon juice in this recipe) will work just as well.

Yield: 12

Raspberry Lemon Cheesecake

Raspberry Lemon Cheesecake

This Raspberry Lemon Cheesecake is a creamy, fruity flavored dessert that's not too sweet and not too sour. A lovely low-carb, gluten-free, Summertime THM S treat.

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 6 hours
Total Time 7 hours

Ingredients

  • CRUST
  • 1/4 cup butter
  • 1 Tbsp xylitol
  • 1 cup almond flour
  • FILLING
  • 3 8oz. pkgs cream cheese, very soft
  • 2 Tbsp lemon juice, fresh or bottled
  • 1 cup xylitol
  • 3 eggs
  • 2 cups fresh raspberries

Instructions

  1. Preheat oven to 350 F.
  2. Melt butter and 1 Tbsp of xylitol together in a saucepan. Remove from heat and stir in almond flour. Press into a 9" springform pan. Bake at 350 for 12-15 minutes, or until golden. Cool.
  3. To make the filling, Beat cream cheese, lemon juice, and 1 cup of xylitol together thoroughly. Add eggs, one at a time, beating well after each addition. Fold in raspberries and pour over crust. Decrease oven temperature to 325 and bake for 40-45 minutes or until edges being looking dry and center jiggles slightly. Cool. Refrigerate for at least 6 hours before serving.

Notes

You can replace the raspberries with blueberries.